• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hint of Rosemary
  • Breakfast
    • Smoothie Bowls
    • Smoothies
  • Gut Healing Drinks
    • Coffee
  • Healthy Desserts
    • No-Bake Treats
    • Cookies
  • Shop
  • Subscribe
menu icon
go to homepage
  • Breakfast
  • Smoothies
  • Sourdough
  • Shop!
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Breakfast
    • Smoothies
    • Sourdough
    • Shop!
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • travel to Jordan cover photo Petra
      Travel to Jordan
    • Homemade cough syrup cover photo
      Natural Cough Syrup Recipe
    • Gut healthy kale salad recipe
      Gut Healthy Kale Salad
    • Gut healthy bone broth recipe photo
      Gut Healthy Bone Broth
    • Raspberry cheesecake chia seed pudding recipe cover photo
      Raspberry Cheesecake Chia Pudding
    • Lebanese Strawberry Avocado Cocktail Recipe Cover Photo
      Lebanese Smoothie with Avocado
    • Cinnamon Caramel Cream Cold Brew
    • Healthy frozen Greek yogurt bars recipe
      Frozen Greek Yogurt Bars
    • White chocolate macadamia cream cold brew recipe
      White Chocolate Macadamia Cream Cold Brew
    • Dunkin iced caramel coffee recipe
      Dunkin Iced Caramel Coffee Recipe
    • Pomegranate chicken recipe
      Persian Pomegranate Chicken Bake
    • homemade iced caramel macchiato recipe
      Iced Caramel Macchiato Recipe (Dunkin & Starbucks)
    Home » Healthy Arabic Recipes

    Maqluba with Chicken or Lamb (مقلوبة)

    Published: May 5, 2020 · Modified: Mar 2, 2025

    Maqluba recipe with chicken
    Jump to Recipe Jump to Video Print Recipe

    مقلوبة (Maqluba). Maqluba is a traditional Palestinian meal that is one of my favorites! Maqluba is flavorful rice layered with chicken or lamb, toasted vermicelli, and fried vegetables. It is served flipped upside down and gets it's famous appearance from being upside down!

    Maqluba in Arabic: مقلوبة

    How to pronounce maqluba: mak-looo-beh

    My Traditional Palestinian Maqluba Recipe is:

    • A popular Arabic meal
    • Delicious
    • Flavorful
    • Perfect for large families
    • A popular Ramadan recipe!

    Do you love Arabic food and want to learn how to make delicious authentic Arabic recipes at home? Make sure to read my complete guide on Cooking Arabic Food at Home!

    WHAT IS MAQLUBA?

    Maqluba is a popular Middle Eastern recipe made throughout the Levant region that originated in Palestine. Maqluba is made in a huge pot and layered with chicken, fried vegetables, rice, and spices. After maqluba is done cooking, it is flipped upside down onto a big serving platter, getting it's signature name "upside down". It is then topped with fried pine nuts.

    Maqluba literally means "upside down." This dish can be a little tricky, and most families can't tell you the recipe because things are measured "with the eyes."

    I wanted to share the recipe I make with measurements I learned from my mother in law and show you maqluba is easier than you may think!

    WHERE IS MAQLOOBA FROM?

    Maqluba is a popular recipe from the Levant region: Jordan, Syria, Lebanon, Iraq, and Palestine.

    Maqluba originated in Palestine. But today, is popular in many regions of the Middle East, each with their own version of maqluba.

    WHAT SPICES ARE USED IN PALESTINIAN MAQLUBA?

    Every Arabic woman makes her maqluba a little bit different! The way I learned traditional maqluba was using goya adobo, 7 spices, whole cinnamon, cloves, cardamom, and bay leaves, salt, pepper, and stock for more flavor. I learned this recipe from my Jordanian mother in law!

    TIPS FOR MAKING THE BEST PALESTINIAN MAQLUBA RECIPE

    Here are my 5 tips for an easy Palestinian maqluba! Don't be intimidated by all the directions, ingredients and steps, maqluba is much easier than it looks.

    1. MAKE SURE TO CLEAN YOUR CHICKENS WELL. Washing the chickens with a mixture of lemon, vinegar, salt and water is a standard for Middle Eastern chicken recipes.
    2. SOAK THE RICE. Soak the rice in warm water while you prepare the other ingredients.
    3. DRAIN FRIED VEGETABLES ON PAPER TOWELS. If you don't drain excess liquid off, you could end up with soggy oily maqluba. For an even easier maqluba recipe, bake your vegetables on sheet trays drizzled with a little bit of olive oil till golden brown.
    4. FRY (OR BAKE) VEGETABLES AND MAKE THE CHICKEN BROTH AT THE SAME TIME. Instead of waiting for the vegetables to cook, then making the broth, you can save time by doing both at the same time.
    5. USE FRESH QUALITY SPICES. Fresh spices are a must in any flavorful Middle Eastern recipe. If you live in the states, you can find pretty good ingredients at a local Arabic shop. We usually have a relative bring back fresh spices from Jordan!

    Want a simple way to boost your gut health? Try my delicious and Gut Healing Bone Broth Recipe! It slow cooks for 40 hours and is packed with gut healthy gelatin and collagen! You can drink it as is or use it to cook your rice for an ultra healthy bone broth rice!

    PALESTINIAN MAQLUBA INGREDIENTS

    Here is the complete list of ingredients you will need to make a delicious traditional maqluba recipe at home.

    To make maqluba very simple for you, I've divided it into 3 parts:

    1. Vegetables
    2. Broth
    3. Rice

    Vegetables

    • 1 large or 2 small eggplant
    • 1 head of cauliflower
    • My mother in law also uses potatoes in hers

    Broth

    • 1 tablespoon ghee or olive oil
    • 1 large yellow onion (+1 teaspoon adobo powder while sautéing)
    • 2 whole chickens, cut into 6 pieces each, or the equivalent amount of bone-in lamb
    • 4 teaspoons adobo powder
    • 2 teaspoons 7 spices
    • 2 packets sazon goya
    • 4 cubes vegetable stock
    • 2 whole cinnamon sticks
    • 6 whole cloves
    • 6 whole cardamom pods, crushed to release more flavor
    • 2 large bay leaves
    • salt & fresh ground black pepper to taste

    Rice

    • 2 cups basmati rice
    • 1 ½ cup short grain (Egyptian) rice
    • 2 cups vermicelli noodles
    • ½ teaspoon 7 spices
    • ½ teaspoon ground cardamom
    • ⅛ teaspoon ground nutmeg

    (For the 1 chicken smaller maqluba, like seen in my recipe video, simply divide all ingredients in half. I also wrote out the half batch of maqluba in the video description on my youtube video.)

    HOW TO MAKE AUTHENTIC MAQLUBA LIKE MY MOTHER IN LAW

    Good Arabic recipes are made by cleaning the chickens first. I never understood why they clean them so much until my husband introduced me to the "chicken smell." Once you smell it, you can not forget it. If you smell "chicken" that means the chicken isn't cleaned enough.

    STEP 1 CLEAN CHICKEN FOR MAQLUBA

    First, clean the chicken. This is done by soaking the chicken pieces in a bowl of water with lemon juice, salt, and vinegar.

    How to clean the chickens and get the chicken smell out of chicken:

    • In a very large bowl, add the 2 halal chickens that have been cut into 6 pieces each. Generously sprinkle salt over them.
    • Squeeze 2 lemons over the chickens and put the lemon peel in the bowl too. Add about ¼ cup plain white vinegar.
    • Finally, cover the chickens with warm water.
    • Let the chicken sit while you prepare your other ingredients.
    bowl of raw chicken with lemon, vinegar, salt, and water for maqluba

    STEP 2 BAKE OR FRY VEGETABLES FOR MAQLUBA

    How to prepare the vegetables for your Maqluba:

    • Cut the head of cauliflower into bite sized pieces.
    • Slice the eggplant into ¼ inch slices.
    • Place the eggplant onto a plate lined with paper towels. Sprinkle with salt.
    • Once there are water droplets on the eggplant, pat them dry with another paper towel.
    dabbing the water off the eggplant slices with a paper towel

    First, I'll tell you how to make maqluba with fried vegetables, which is the most traditional way. If you want a healthier faster maqluba, skip down to the baked vegetable section.

    Heat 2 cast iron skillets with a high heat cooking oil. I like to use 2 because it goes a lot faster, but 1 will work just fine.

    Next, line a couple of large dinner plates with paper towels. The paper towels will help to soak up the excess oil from the fried vegetables.

    Fry the eggplant and cauliflower until they are nicely golden brown on all sides. Transfer golden pieces of maqluba vegetables onto the paper towel lined plate as they finish cooking.

    cauliflower frying in a cast iron skillet of oil

    FOR BAKED MAQLUBA VEGETABLES:

    Line 2 large baking sheets with parchment paper. Next, add the sliced vegetables. Drizzle the vegetables with a little bit of olive oil.

    Bake in the oven at 375 degrees Fahrenheit until they are golden brown.

    STEP 3 MAKE THE MAQLUBA BROTH WITH MEAT

    While your maqluba vegetables fry or bake, you can speed up making your maqluba by preparing the flavorful broth at the same time.

    How to cook chicken for maqluba:

    First, in a very large stock pan, sauté the 1 medium diced onion in about 2 tablespoons of ghee over medium heat. Sprinkle onions with 1 teaspoon of adobo powder.

    Stir the onions until they are soft and translucent.

    sauteing onions in the large stock pot

    While the onions cook, drain the water from the bowl of chickens and discard the lemon peels. Rinse the chicken until the water runs clear.

    Add the chicken (or lamb) to cooked onion, skin side down.

    Add the maqluba spices on top of the chicken (or lamb):

    • 4 teaspoons goya adobo powder
    • 3 teaspoons 7 spices
    • 2 packets sazon goya
    • 4 cubes vegetable stock
    • 2 whole cinnamon sticks
    • 6 whole cloves
    • 6 crushed cardamom pods
    • 2-3 whole bay leaves
    • salt & pepper to taste

    Toss the meat with the maqluba spices to coat the meat. Add 8-9 cups filtered water to cover the meat. Cover the pot with a lid and cook on low-medium for about 30 minutes until the chicken is cooked through.

    If you are cooking lamb, it will take much longer to cook so you may want to cook your lamb in a pressure cooker. I cook lamb in the maqluba broth for 30 minutes on high pressure for the perfect texture.

    chicken with water and spices for the maqluba

    Turn off the heat and transfer the chicken pieces to a large plate. Drain the broth into a large heat proof bowl through a fine mesh strainer.

    STEP 4: PREPARE MAQLUBA RICE WITH TOASTED VERMICELLI

    Add 2 cups basmati rice and 1 ½ cup Egyptian rice to a large bowl. Wash the rice under cool water until the water is not cloudy and runs clear. Cover the rice with warm water and soak while you toast the vermicelli noodles.

    Use one of the warm cast iron skillets from frying the vegetables to toast your vermicelli noodles. Add ¾ package of the noodles to the warm cast iron pan.

    Stir the noodles gently with a wooden spoon the entire time they are in the pan. Do not leave them unattended because they can burn very quickly!

    toasting vermicelli noodles in a cast iron skillet

    Drain all the water from the rice and sprinkle ~1 teaspoon of adobo goya across it.

    Add the toasted vermicelli noodles, ½ teaspoon 7 spices, ½ teaspoon ground cardamom, and ⅛ teaspoon ground nutmeg.

    toasted vermicelli noodles to the drained rice

    Gently toss the soaked rice with the toasted vermicelli noodles so that they are evenly combined.

    vermicelli noodles mixed with rice

    STEP 5 ASSEMBLE MAQLUBA AND COOK

    How to layer your maqluba for cooking:

    If you don't have a non stick pan (I only use stainless steel), add a sheet of parchment paper to the bottom of your pot to help prevent the maqluba from sticking.

    Add the chickens to the bottom of the pot, skin side down.

    Layer the biggest pieces of eggplant and cauliflower across the top of the chicken.

    Add ¾ of the rice mixture.

    maqluba ingredients in the pot before cooking

    Add the remaining eggplant and cauliflower. Top it with the remaining rice mixture.

    Add the broth back into the pot. The broth should sit about ½ inch over the rice, not more than that or you might end up with a watery maqluba.

    If you don't have enough broth from cooking, you can add in more bone broth if you need to!

    maqluba before it is cooked

    How to cook traditional maqluba

    Turn the heat on high until you hear the water boiling. Fluff the rice a little bit, then cover your pot with a lid.

    Reduce the heat to low.

    Cook approximately 2 hours.

    You can tell when maqluba is done cooking either:

    • when you no longer hear the water bubbling, or
    • by lifting the rice from the side of the pot to see if there is water left in the pan.

    If there is water left it is not done! You don't want water in your Maqluba.

    Once it is done, turn off the heat and let the pot rest, covered, for about 10 minutes.

    HOW DO YOU FLIP A MAQLUBA?

    Place a towel on the table where you will be serving. The pan gets VERY hot so a towel helps protect your table! Place a large serving pan on top of the Maqluba pot as if you were replacing the lid.

    Quickly flip the pan upside down holding the bottom of the pot and the serving platter. You will probably want to ask someone strong to do this! Tap the top and sides of the pot to loosen up all the pieces.

    pot upside down on a metal serving tray to serve the maqluba

    Remove the pan and watch your Maqluba be revealed! Sprinkle pine nuts across the top and serve with the salad.

    Maqluba recipe with chicken

    What to serve maqluba with:

    My traditional maqluba recipe is served with a chopped cucumber tomato salad and plain yogurt.

    maqluba side salad

    How to serve your chicken Maqluba

    Serve warm maqluba on a large platter topped with toasted pine nuts. Maqluba is a family style meal, so place it in the center of the table so everyone can gather around and keep helping themselves to seconds and thirds!

    And no Arabic meal is complete without Arabic tea afterwards, make sure to try out my Authentic Jordanian Bedouin Tea Recipe!

    maqluba recipe with chicken

    I hope you love my maqluba recipe as much as we do!

    OTHER TRADITIONAL MIDDLE EASTERN RECIPES YOU MIGHT LIKE:

    1. Galayet Bandora
    2. Jordanian Ouzi with Roasted Chicken
    3. Ouzi Lamb
    4. Palestinian Musakhan
    5. Chicken Kabsa
    6. Arabic Chopped Salad
    7. Shorbat Adas (Arabic Red Lentil Soup)
    8. Arabic Stuffed Grape Leaves
    9. Fasolia with Lebanese Rice
    10. Saniya Jaj
    11. Jaj Mahshi (Stuffed Chicken)
    12. Persian Pomegranate Chicken

    Looking to make some Arabic dessert? Try my Arabic Walnut Baklava!

    FAQ's

    Frequently asked questions about how to make authentic Arabic Maqluba.

    WHY IS MAQLUBA FLIPPED?

    Maqluba is flipped because when you make maqluba, you layer the ingredients starting at the bottom. So when it is done cooking and you flip it, those perfectly cooked ingredients end up on top.

    WHAT DOES MAQLUBA MEAN IN ARABIC?

    Maqluba in Arabic literally translates to upside down.

    WHAT ARE ARABIC 7 SPICES?

    7 spices is a fragrant mixture of ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon. I wouldn't try mixing this yourself though, because I'm not sure the ratios they use.

    We get our mix from Jordan. When you buy yours at the Arabic store make sure it is high quality. Quality spices make a HUGE different in the flavor of your maqluba.

    bag of 7 spices

    WHAT ARE VERMICELLE NOODLES?

    Vermicelli noodles are a thin form of rice noodles. You can find them in any Arabic market. For the recipe, you will use ¾ of a 1 pound bag.

    bag of vermicelle noodles

    HOW DO I MAKE MAQLUBA HEALTHIER?

    Maqluba is a very heavy meal made with a lot of white rice and fried veggies. There are 2 simple swaps to make maqluba much healthier.

    1. Substitute the white rice for brown rice or freekeh
    2. Steam (pressure cook) then broil on high veggies instead of frying
    3. OR, bake vegetables till golden brown

    For a healthy maqluba, read the recipe notes and the substitution suggestions in the recipe card below.

    Maqluba recipe with chicken

    If you try my Maqluba Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    jordanian chicken maqluba recipe

    The Best Traditional Palestinian Maqluba with Chicken or Lamb (مقلوبة)

    Maqluba is a traditional Palestinian dish that literally means "upside down." Palestinian Maqluba is made differently through various regions of the Levant. This maqluba recipe has tender chicken, flavorful rice, and fried vegetables. It is traditionally served with an Arabic side salad of parsley, cucumbers, and tomatoes with lemon juice. You can also serve it with plain yogurt as a dip.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 2 hours hrs
    resting time 15 minutes mins
    Total Time 3 hours hrs 15 minutes mins
    Course Main Course
    Cuisine Arabic, Jordanian, Middle Eastern
    Servings 12 people
    Calories 498 kcal

    Equipment

    • Very large stockpot
    • 2 cast iron skillets for frying
    • 2 baking sheets if baking vegetables
    • fine mesh strainer
    • Large mixing bowls

    Ingredients
      

    Maqluba Vegetables

    • 1 large eggplant
    • 1 large cauliflower
    • Vegetable oil for frying

    Maqluba Broth

    • 2 halal chickens, cut into 6 pieces each
    • vinegar, salt, & 2 lemons to soak the chickens in
    • 2 tablespoon ghee or oil
    • 1 large yellow onion, diced
    • 1 teaspoon adobo powder for onions
    • 4 tsp goya adobo all purpose seasoning divided
    • 3 teaspoon 7 spices see notes
    • Salt & pepper to taste
    • 2 packets sazon goya
    • 4 vegetable stock cubes
    • 2 whole cinnamon sticks
    • 6 whole cloves
    • 5 cardamom pods, crushed
    • 3 bay leaves
    • 8-9 cups water

    Maqluba Rice:

    • 2 cups basmati rice
    • 1 ½ cups Egyptian (short grain) rice
    • 2 cups vermicelli noodles
    • ½ teaspoon 7 spices
    • ½ tsp ground cardamom
    • ⅛ teaspoon ground nutmeg

    To serve:

    • ½ cup pine nuts, toasted can sub. slivered almonds
    • Plain yogurt

    For the maqluba salad:

    • 1 large cucumber
    • 4 ripe vine tomatoes
    • 1 bunch fresh parsley
    • 2 whole lemons, juiced

    Instructions
     

    For the Maqluba:

      Step 1: wash and soak chickens

      • In a large bowl, add the chicken pieces, vinegar, salt, and lemons. Fill with water to completely cover the chicken.
        Set this aside while you prepare your other ingredients.
        2 halal chickens, cut into 6 pieces each, vinegar, salt, & 2 lemons to soak the chickens in
        maqluba chicken

      Step 2: fry or bake vegetables

      • Slice the eggplant into disks ~ ¼ or ½ inch thick.
        Lay the eggplant slices on plates lined with paper towels. Sprinkle salt across the tops of the eggplant. Let this sit for a few minutes.
        1 large eggplant, 1 large cauliflower
        maqluba eggplant
      • Heat 2 large iron skillets with ~1 inch of vegetable oil or another high heat cooking oil. I usually cook over medium heat for this part.
        (See notes below for a healthy baked maqluba vegetable alternative.)
        Slice the cauliflower into bite sized pieces. Drop the cauliflower into the heated oil and fry the pieces until they are completely golden brown on all sides.
        Place the fried cauliflower on a plate lined with paper towels to soak up the excess oil.
        Vegetable oil for frying
        maqluba fried cauliflower
      • Pat the eggplant dry.
        Fry both sides of the eggplant until it is completely golden brown. Place the eggplant on a plate lined with paper towels to soak up the excess oil.
        You can alternatively place eggplant and cauliflower on sheet trays and bake them in the oven with a little bit of olive oil until golden brown for a healthier maqluba option.
        maqluba eggplant

      Step 3: make chicken broth

      • It is best to get the maqluba chicken broth started while the vegetables are frying.
        Heat your large stockpot with ~2 tablespoons of ghee over medium heat.
        Add the onion and sprinkle with 1 teaspoon of goya adobo powder. Cook until the onion is soft and translucent.
        2 tablespoon ghee, 1 large yellow onion, diced, 1 teaspoon adobo powder
        maqluba onions
      • Rinse and drain the chickens.
        Place each piece of chicken on top of the onions, skin side down.
        Add maqluba spices and toss so that the spices coat the chicken (or lamb)
        Cover completely with water.
        Cook on medium heat, covered with a lid until chicken or lamb is cooked through. The chicken takes about 30 minutes to cook. The lamb takes an hour or more to get to a tender texture.
        4 teaspoon goya adobo all purpose seasoning, 3 teaspoon 7 spices, Salt & pepper to taste, 2 packets sazon goya, 4 vegetable stock cubes, 2 whole cinnamon sticks, 6 whole cloves, 5 cardamom pods, crushed, 8-9 cups water, 3 bay leaves
        maqluba broth

      Step 4: prepare the rice with the toasted vermicelli noodles

      • In a large bowl, add the rice. Wash rice under cool water until water runs clear and is no longer cloudy. Cover washed rice completely with warm water and set aside until you toast the noodles.
        2 cups basmati rice, 1 ½ cups Egyptian (short grain) rice
        maqluba rice
      • Meanwhile, in the still warm iron skillet, toast the vermicelli noodles until they are golden brown, stirring constantly because they brown very quickly!
        2 cups vermicelli noodles
        maqluba vermicelli noodles
      • Drain the water from the rice.
        Sprinkle ½ teaspoon 7 spices, ½ teaspoon ground cardamom, and ⅛ teaspoon ground nutmeg across the rice.
        Add the toasted vermicelli noodles. Toss the noodles and the rice together until combined.
        ½ teaspoon 7 spices, ½ teaspoon ground cardamom, ⅛ teaspoon ground nutmeg
        maqluba rice with vermicelli noodles

      Step 5: assemble maqluba

      • Turn off the heat and remove the stock pot from the stove. Remove the chicken pieces and set aside on a large plate.
        Drain the broth through a fine mesh strainer into a large bowl.
        Place the maqluba pan back on the stove.
        Time to layer your Maqluba for cooking! First, add the chicken pieces, skin facing the bottom of the pan.
        Layer the biggest pieces of eggplant and cauliflower across the top of the chicken.
        Add ¾ of the rice/toasted vermicelli mixture. Make sure not to press anything down because you want air pockets.
        Add the remaining eggplant and cauliflower. Add the remaining rice mixture.
        Add the broth back into the pot. The broth should sit about ½ inch over the rice and vegetable mixture. I
        maqluba layers

      Step 6: cook maqluba

      • Turn the heat on high until you hear the water boiling. Fluff the rice a little bit, cover with a lid.
        Reduce the heat to low. Cook ~2 hours. You can tell when it is done either when you no longer hear the water bubbling, or by lifting the rice from the side of the pot to see if there is water left in the pan.
        If there is water left it is not done! You don't want any water in your Maqluba.
        Once all water is absorbed, turn off the heat and let it sit, covered, for ~5-10 minutes. Meanwhile, prepare your Maqluba Salad
        maqluba cooked

      How to serve your Maqluba:

      • Place a towel on the table where you will be serving. The pan gets VERY hot so a towel helps protect your table!
        Place a large serving pan on top of the Maqluba pot as if you were replacing the lid.
        Quickly flip the pan upside down holding the bottom of the pot and the serving platter.
        Tap the top and sides of the pot to loosen up all the pieces.
        maqluba flip
      • Remove the pan and watch your Maqluba be revealed!
        Sprinkle toasted pine nuts across the top and serve with the chopped salad and plain yogurt.
        Enjoy!
        maqluba Jordanian
      • Slice the cucumbers and tomatoes into very tiny pieces (kind of like salsa). Chop the parsley. Add all to a bowl and toss them together with the juice of a lemon.
        1 large cucumber, 4 ripe vine tomatoes, 1 bunch fresh parsley, 2 whole lemons, juiced
        maqluba side salad
      • Toast the pine nuts in some oil.
        ½ cup pine nuts, toasted, Plain yogurt
        maqluba pine nuts

      Video

      Notes

      7 spices is a mixture of  ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon. You can try to mix this together on its own, but it is best to buy a high quality 7 spices already mixed from an Arabic store. We use one that is brought from Jordan.
      Get the best recipe for an Arabic Maqluba Salad
      If you want to make a healthy makluba, make these substitutions: 
      1. Replace the white rice with brown rice. Brown rice is a heartier rice so it will need to be soaked for longer before cooking. At least 1 hour of soaking to soften it.
      2. Omit or reduce the toasted vermicelli noodles
      3. Steam (pressure cook) and then broil the veggies for soft crispy veggies that are not fried.
       
      If you have Stainless Steel pan, do not worry! Line the bottom of your pan with parchment paper before layering your maqluba. Cook with the parchment, flip maqluba after cooking, and then remove the parchment paper before serving. 
       
      Nutrition facts on this recipe are only an estimate and may vary based on the ingredients you choose. They do not include nutrition facts for the salad. 

      Nutrition

      Serving: 1servingCalories: 498kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 3.7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 2.3gCholesterol: 84mgPotassium: 295mgFiber: 2gVitamin C: 30.6mgCalcium: 31mgIron: 1.7mg
      Keyword arabicmaqluba, arabicmaqlubarecipe, bestmaqlubarecipe, healthymaqluba, jordanianfood, jordanianmaqlubarecipe, makloobeh, makluba, maqluba, maqlubabrownrice, maqlubacauliflower, maqlubachicken, maqlubachickenrecipe, maqlubaeggplant, maqlubaflip, maqlubapalestine, maqlubarecipechicken, maqlubarecipejordan, maqlubavermicelli, middleeasternfood, middleeasternmaqluba, palestinianfood, palestinianmaqluba, palestinianmaqlubarecipe, palestinianrecipes, traditionalmaqluba, مقلوبة
      Tried this recipe?Let us know how it was!

      More Healthy Arabic Inspired Dinner Recipes

      • Arabic Stuffed chicken Jaj mahshi recipe
        Stuffed Chicken with Rice Arabic Style!
      • Saniyah recipe Arabic roasted chicken recipe
        Saniya Jaj (Arabic Baked Chicken)
      • authentic Fasolia recipe with Lebanese rice
        Fasolia with Lebanese Rice
      • the best chicken kabsa recipe
        Chicken Kabsa

      Reader Interactions

      Comments

        5 from 12 votes (8 ratings without comment)

        Leave me a comment!

        Your email address will not be published. Required fields are marked *

        Recipe Rating




      1. Rebecca

        May 06, 2020 at 2:25 pm

        What a unique recipe! This looks amazing. I love exploring new foods from around the world.

      2. Christie

        May 06, 2020 at 5:18 pm

        5 stars
        Oh wow that looks AMAZING!!! Those ingredients look so yummy and I love that you used Maggi too!!!!! Hahahaha that's a big staple ingredient in a lot of Asian cuisine too!

      3. [email protected]

        May 12, 2020 at 8:02 pm

        Thank you so much! It is a lot of work but so worth the time and effort! It is really fun to experiment with different culture's foods 🙂

      4. [email protected]

        May 12, 2020 at 8:04 pm

        Ahhh girl yesss maggi is NECESSARY!! I had no idea that it was used in Asian cooking too-- I guess I need to start trying some of your recipes ASAP!

      5. helan

        July 02, 2021 at 8:24 am

        5 stars
        Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      6. [email protected]

        July 12, 2021 at 3:06 pm

        I'm so glad! Thank you!

      7. Rami

        December 18, 2021 at 4:06 pm

        5 stars
        This maqluba recipe was amazing!! Thank you for all the wonderful tips and the tips to make it healthier

      8. Rosemary

        December 20, 2021 at 9:30 pm

        I'm so happy you enjoyed it! I made maqluba with the baked veggies once and no one noticed, so it has stayed that way at our house! 🙂

      9. Sabrine

        March 12, 2022 at 10:54 pm

        5 stars
        This Maqluba had so much flavor!! Thank you for such easy to follow steps and all the tips. This maqluba was a game changer !! So good

      10. Ruth

        March 14, 2022 at 4:49 pm

        I do not like fried veggie...egg plant and cauliflower...I would prepare the eggplant w/salt, wipe it dry and spray with oil and roast in a 425 degree oven and flip half way through, and do the same with the cauliflower...cut, spray with oil and roast..could do both on one pan...and proceed...I will have to try...but what makes this unique is all the spices...and will have to gather these first...thanks, looks like a great recipe..

      11. Rosemary

        March 15, 2022 at 12:30 am

        That is such a good idea for a healthy maqluba option! I've made the vegetables baked too instead of fried and it comes out just as good! Hope you love it I can't wait to hear what you think!

      12. Rosemary

        March 15, 2022 at 12:31 am

        I'm so glad you loved it! Maqluba is so delicious with all the spices!

      Primary Sidebar

      Rosemary Squires registered dietitian of the hint of rosemary blog

      Hi, I'm Rosemary, a registered dietitian and proud mom to a lively toddler. Back in 2015, I launched Hint of Rosemary to share my genuine passion for delicious and enjoyable healthy eating.

      In our home, I celebrate the delightful fusion of American and Jordanian cuisines, drawing inspiration from the rich tapestry of Arabic cuisine, and striving to create a harmonious blend of cultures. My hope is that you'll find inspiration here and, above all, savor every bite.

      More about me →

      Popular

      • Healthy Weight loss smoothie recipe photo
        Weight Loss Smoothie
      • Spanish iced latte recipe
        Spanish Iced Latte
      • Your complete guide to cooking Arabic food at home
        Cooking Arabic Food: The Complete Guide
      • pineapple mango strawberry peach smoothie bowl
        How to Make a Thick Smoothie Bowl
      • sourdough starter in a mason jar
        No Discard Sourdough Starter
      • homemade iced caramel macchiato recipe
        Iced Caramel Macchiato Recipe (Dunkin & Starbucks)
      • Healthy cookie dough bar recipe
        Healthy Dessert Recipes!
      • Gut healthy bone broth recipe photo
        Gut Healthy Bone Broth
      • strawberry smoothie bowl no banana thick
        Strawberry Smoothie Bowl No Banana
      • thick Mango smoothie bowl recipe photo
        Mango Smoothie Bowl No Banana
      • acai smoothie bowl without banana
        Acai Smoothie Bowl without Banana
      • Dragon-fruit-banana-smoothie-bowl-recipe
        Dragon Fruit Smoothie Bowl

      Footer

      ↑ back to top

      About

      • About me
      • Privacy Policy
      • Disclaimer

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact me
      • Nutrition Services

      As an Amazon Associate I earn from qualifying purchases.

      Optimized for speed with 🤍

      Copyright © 2025 THEHINTOFROSEMARY

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.